Black and Blueberry Muffins

"These are moist and sweet, and full of berries. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice."

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.

In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.

Most Helpful Positive Review

Oct 21, 2006

These are delicious muffins! I didn't have cream so I used 2% milk, and all blueberries. I sprinkled a little oatmeal and brown sugar on top of each muffin and baked for 20 minutes. They turned out great- moist even with the w/w flour and wheat germ. Highly recommend! Even my hubby loved them!

Most Helpful Critical Review

Sep 06, 2007

Really disappointed in this one. Used 1.5 cups of whole wheat flour and 1/2 cup of white flour and they turned out very sticky and flavourless. Is flavourless a real word? :) I guess it's mutually intelligible and that's what counts. Anyway, not a keeper, will not be making these again.

I thought these muffins turned out very nicely. I did modify the recipe a tiny bit - I used 2 cups of whole wheat flour instead of 1 cup whole wheat, 1 cup white. I also substituted splenda for the sugar. I think it cuts out about 40 cals per muffin. These are a great snack, my husband and I love them.

These muffins were excellent! I used all whole wheat flour and didn't have wheat germ or blackberries. I used a little extra honey and 2 cups of frozen blueberries. Yummy,yummy! And I froze the leftovers and they are great reheated in the microwave for about 30 seconds.

Made these this morning and they were really good. My girls gobbled them up when they were still warm. I use whole wheat pastry flour for my baking and added about 1/3 Cup more whole wheat flour because the batter was so runny, but they baked up perfectly.

delicious and healthy recipe. used the substitution suggested by a previous review and used 1c. vanilla yogurt and 1c. milk in place of the half & half. great flavor!! turned out small and dense, not tall and fluffy but very yummy none the less.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.